In a bowl add curd, gram flour, asafoetida, turmeric powder, red chilli powder, and salt. Mix water to make a smooth khandvi batter. Heat a pan and pour the batter and cook until it thickens. On the back of a plate greased with oil, pour the batter and spread it. Set aside for cooling. Heat oil in another pan. Add mustard seeds chopped green chillies, grated coconut, crumbled cottage cheese, and salt. Saute the ingredients well. Put off the flame and add chopped coriander. Set aside for cooling. Heat butter in a sauce pan. Add Kashmiri red chilli powder cream, water, and grated lemon zest. Add salt and mix well. Cut the khandvi using a ring cutter in small circles. Fill each khandvi with the stuffing and cover with another khandvi, thus making a ravioli. Design the edges with the back of a fork. Pour the cream sauce in a serving plate and place the raviolis on it. Garnish with red chilli flakes and parsley leaves.